Flames Indian Cuisine
Last inspected: Feb 26, 2026
30
Score
Inspectors have visited Flames Indian Cuisine 10 times, with records going back to 2022. The most recent report on file is from Feb 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly eight violations before.
“Food stored on floor” comes up most often, recorded seven times in the inspection record.
Restaurants in Tampa average 79, so Flames Indian Cuisine trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
5
Major latest
11
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Windex on reach in cooler in kitchen.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked by reach in freezer.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near kitchen entrance. Handwash sink at front counter.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at Handwash sink at front counter.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked cauliflower and multiple items in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler.
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of microwaves in kitchen. Reach in cooler handles.
23-24-4
Basic - Food stored on floor. Multiple containers of sauce on floor in kitchen. Bulk boxes of shrimp and multiple items in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. Reach in cooler doors. Sides of fryer and equipment on cooks line.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting raw onions prior to be washed.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers soiled.
22-16-4
Basic - Stored food not covered. Yogurt sauce and multiple items in reach in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.
36-27-5
Basic - Floor soiled/has accumulation of debris. On cooks line under fryer and equipment.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on microwave in kitchen.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on shelf.
12B-07-4
30
Oct 27, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed cleanup procedures to chef. Chef printed and posted at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink across from cooks line has food debris in drain. Handwashing sink in dish area had pans in sink
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb in reaching cooler held longer than 24 hours without date marking no date mark **Repeat Violation**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to cooks line is missing handwashing sign. Handwashing sink in dish area is missing handwashing sign **Repeat Violation**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed at time of inspection **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from cooks line is soiled
22-08-4
64
Feb 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
39
Aug 27, 2024
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over top cooked sauce inside double door refrigerator by dishwasher.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.cooked rice,cooked beef, cooked and held longer then 24 hours has no date markings inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in kitchen area. **Repeat Violation**
14-01-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. No employees using hair restraints at time of inspection.
13-02-4
Basic - Food stored on floor. Boxes of food stored in floor inside walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dishwasher has no hand washing sign. **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees bottle water stored inside reach in cooler on cooks line.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor underneath hand washing sink in kitchen area.
21-38-4
55
Aug 13, 2024
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtopped sauce inside double door refrigerator by dishwasher. Chef removed and properly stored eggs.
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 89F.
10-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand washing sink in kitchen area. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared onsite and held longer then 24 hours has no date markings inside reach in cooler on cooks line. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Chef removed bowl and placed at dish washer. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Food stored on floor inside walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed and placed tongs at dishwasher. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth sorted underneath cutting. Chef removed cutting board and cloth. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket inside reach in cooler are soiled.
23-03-4
47
Apr 16, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee answered phone with glove on got off phone started cooking without washing hand or changing glove. Had a conversation with chef about proper hand washing. Chef washed hands. **Corrective Action Taken**
12A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels no dispensing. Employee fixed dispenser. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No prepared food inside walk in cooler has a date. **Repeat Violation**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cooks line. Employee moved to designated area for employee to eat. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Food stored on floor inside walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table. Employee removed and placed knife's at dishwasher. **Corrected On-Site**
10-17-4
61
Jan 5, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. - From follow-up inspection 2024-01-05: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor around fryer is soiled. **Repeat Violation** - From follow-up inspection 2024-01-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Cooked rice,chicken stored on floor. **Repeat Violation** - From follow-up inspection 2024-01-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 85F. - From follow-up inspection 2024-01-05: **Time Extended**
10-07-4
78
Nov 3, 2023
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb made in the past 24 hours has no date markings inside walk in cooler.
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No handwash sink located in or immediately adjacent to bathroom. No hand washing sign by hand washing sink in kitchen area. **Repeat Violation**
31A-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by spice rack.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 85F.
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor next to hand washing sink.
21-38-4
Basic - Floor soiled/has accumulation of debris. Floor around fryer is soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cooked rice,chicken stored on floor. **Repeat Violation**
08B-38-4
43
Jan 24, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
43
Aug 2, 2022
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings inside walk in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has black-mold like substance. **Repeat Violation**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips at time of inspection. **Repeat Violation**
16-32-5
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in kitchen area. Employee placed soap at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Floor around fryer station has grease buildup.
36-73-4
Basic - Food stored on floor. Grease stored on floor in kitchen area. Manager removed grease and properly stored it. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup throughout freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and properly stored them. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sinks in kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of dust and grease in kitchen area. Top of dishwasher has debris buildup. **Repeat Violation**
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water underneath dishwasher.
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line.
02D-01-5
45
Frequently Asked Questions
When was Flames Indian Cuisine last inspected?
The most recent health inspection at Flames Indian Cuisine on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Flames Indian Cuisine?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Flames Indian Cuisine.
How does Flames Indian Cuisine compare to other restaurants in Tampa?
Flames Indian Cuisine most recently scored 30 out of 100, which is lower than the Tampa average of 79.
Has Flames Indian Cuisine's inspection record improved over time?
No. Recent inspections at Flames Indian Cuisine have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Flames Indian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Flames Indian Cuisine inspected?
Based on the inspection history on file, Flames Indian Cuisine is inspected around three times per year on average.
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